Staghorn sumac (Rhus typhina) is a native plant with bright red fruit clusters that can be used to prepare flavorful beverages. Its fruit has a naturally tart, lemon-like taste. 1. Cold Infusion: “Sumac-Ade” Soaking staghorn sumac fruit clusters in cool water creates a refreshing, tart drink often called “sumac-ade.” - Place clean red fruit clusters in cool water. - Allow them to steep until the water develops a tart, lemonade-like flavor. - Strain before serving. - Chill and serve as desired. A cold infusion may help limit the extraction of bitter tannins. 2. Hot Infusion: Tea high tannins for Kombucha A stronger hot infusion can be used as a tea component or flavoring for kombucha. - Prepare an infusion using the fruit clusters and hot water. - Allow it to steep until the desired flavor develops. - Strain and cool completely before adding it to kombucha. - Follow safe kombucha-brewing practices. Identification and Safety I’ve successfully used a strong staghorn sumac infusion as the tea base for kombucha. Sumac is naturally high in tannins/polyphenols, contains no caffeine, and in my batches it has produced a smooth ferment.”